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| Tartiflette Tartelette |
Ingredients
The crust: a simple brisee, really easy to remember and a breeze to put together.
100g. butter
200g. flour, type 55 or AP
1 teaspoon salt
one egg
2-3 Tablespoons ice cold water, just enough to make the dough hold together in a ball.
With cold hands (run them under cold water and dry them thoroughly), pinch the butter quickly into the flour and salt until it resembles rough breadcrumbs. A few pea like butter lumps are fine. Work the egg into the flour & butter with a fork. Sprinkle cold water in and work it in, form into a ball, put back into your bowl, and leave it alone in a cool place for at least 20 minutes.
Cooking Instructions
While the dough rests, do the topping.
1 onion, minced
1 shallot, minced
1 clove garlic, minced
3 Tablespoons or 30 grams butter
1/4 of a Reblochon cheese, cut into teaspoon sized cubes, each piece with a little crust
smoked bacon, slivered into thin matchticks
Let the onion, shallot, and garlic sizzle gently without browning over low heat for 15 minutes.
Roll out the dough, cut it into small shapes, I like diamonds (that would be a diagonal crisscross), place them on a greased or lined cookie sheet and top with a little spoon of the aromatic butter seasoned onion and shallot goodness, a sprinkle of the bacon matchsticks, and a cube of cheese, about a teaspoon max per tartelette. Top the sheet with a light sprinkling of salt just to be extra naughty. These are apero treats, so salty is fine.
Pop the sheet in a hot oven, 400F, 200C and bake until they begin to turn brown. The cheese will melt over some edges and make a kind of tuile on some of them, no worries. Remove the tartelette bites quickly from the hot pan.
These will be the first thing completely devoured at any gathering. I promise.
by Chef Hogan |
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